Bad to the bone: KAF hits the road.

There’s only one thing to do when your business trip puts you in Cleveland at 10:30 in the morning, and you can’t check into the hotel until mid-afternoon. Head for the Rock and Roll Hall of Fame.

Every year, King Arthur sends out crews to do traveling baking demos all over the country. We’re the kind of company that likes to develop relationships, and we think that by getting out and talking to current and future customers about baking, everybody wins. We learn, bakers learn, and everyone has a lot of fun in the process. This fall we sent teams of bakers from all parts of the company to New York and Texas. My mission was to teach the third week of the season: Independence and Akron Ohio, and two days in Pittsburgh.

It started outside Camelot, where Julie Christopher


(the organizer of these and many other events for King Arthur, including our Life Skills Bread Baking Program®, which teaches baking to middle schoolers) handed us our itinerary, our GPS navigation system, and the book that held all of the information we needed to stay on track. We promptly named it The Bible, packed it with our other luggage,


and headed for the airport.

Here’s the core of the crew: Tonya Gibbs, yours truly, (the owner of the well-used Subaru), and Frank Tegethoff.


Once in Cleveland, we had a couple of hours free, so we made a beeline for the Rock and Roll Hall of Fame on the waterfront. It’s next to Brown’s stadium, and a cool windmill.


We had a great time, and can heartily recommend it as a destination to put on your personal bucket list. And you know what? Mick Jagger isn’t any taller than I am, and that’s 5’ 5” on a good day. At least that’s what his white jumpsuit was telling me. It was past the season for it, so we didn’t get to get into Johnny Cash’s bus:


But we toured the Springsteen exhibit and had a great time with the hanging hot dog


and Janis Joplin’s Porsche.



OK, now it’s time to get to work. We need to find a grocery store to buy the perishables we’ll use for our Sweet Dough and Pies and Tarts demos; get some snacks to tide us over for the week. (Our schedules are kind of weird on the road; we can usually get breakfast and an early dinner around 4:30 in the afternoon, but that’s it.) We’re always enthralled by grocery stores in other cities. There are fascinating technicolor baked goods to see:


We always go to the flour aisle to check out the King Arthur facings. King Arthur employee-owners can be found tidying up our facings whenever they go to a store, anywhere.


The Giant Eagle in Seven Hills yielded some items of particular interest. Those of you who remember my TastyKake blog about a scratch recipe to reproduce Butterscotch Krimpets won’t be surprised that I HAD to have a box of the Limited Edition variety called Pancake Krimpets. But we did try to behave, with the carrot sticks and fruit.


OK, about the Krimpets. Here’s the description: “Butter Flavored Cream Filled Sponge Cake With Maple Syrup Flavored Icing.” I’m writing this section of the blog on our second night on the road, and I have to confess that I’ve just polished off a package of the very same with my in-room cup of tea. They’re pretty good, but don’t pack the wallop of the butterscotch variety.

Here’s the van after the shopping trip. We still haven’t rendezvoused with the equipment we shipped to the hotel; later in the trip the van was literally packed to the roof.


On our way back from the grocery store we passed a simple storefront that gave all three of us whiplash: it was obviously a pastry supply store. Despite it being the middle of rush hour, we turned our van around and went back in. Here’s what it looked like from the parking lot.


While King Arthur is all about baking, we can’t always be all things to all customers. But when we find a resource like this,


we’re always happy to tell our customers about it. The place is called Tapp’s Cake Emporium. We introduced ourselves to the person working there, who promptly summoned the owner from the back.


What a paradise. Frank was loving the candy boxes. I loved their philosophy, posted near the cash register:


Al Tapp, who has owned the store for 30 years, came out and spent time with us, talking about the business. We warned him that we’d be sending people his way.


He said, “Anything somebody wants, I can order it for them.” So if you’re a candy or cake fiend, don’t be shy, get in touch with Al or check out their Web site.


Now that we had our supplies in hand, it was time to go find our demo equipment at the hotel. Then it was time for a good night’s sleep before the first day’s demo.

Next morning, time for breakfast, unpacking,


and setup. We were a little bit astonished to see a couple in the hotel lobby waiting for the demo that started at noon. They’d been there since 7 a.m. It was a little intimidating, really. We wolfed down some food, and headed for the ballroom to get to work.

This being our first set of demos as a crew, we were a little less “smooth” with our setup than we might have otherwise been, but the house banquet staff and the hotel’s chef were all amazingly helpful and nice. Frank and I are always comfortable working in hotels, since we’ve both put in our time in the back of the house. We did our best to bond with the hotel crews wherever we went. It wasn’t hard, because we travel with everything we need to hand off fresh-baked treats to them.

David Vaughan, one of King arthur’s regional sales managers, arrived to help, much to our delight. And with his help we got ourselves set up and ready. Tonya’s got the prize table ready to go


Frank is getting ready for the warmup.


This is the view from behind the table where I do my thing. We set up a video camera and project the demo on a big screen, so there isn’t a bad seat in the house. I wear a microphone and everything.


And then the people started arriving. By the hundreds. We ran out of chairs and had to get more. Showtime came, and Frank turned on the mike and warmed up the folks,


telling them about King Arthur, and about me. When I walked in, there were so many people that standees lined the sides of the room. Wow.

After I swallowed the butterflies and started talking about how to make sweet dough, I felt right at home. We do our best to make yeast baking less scary for people; a lot of times we learn from attendees afterward that the demo got them fired up to get back to baking, which we love to hear.

Later, when I started talking pie dough, I realized my rolling pin was all the way across the room, still in its hard-shell case. Frank never missed a beat: here he is, handing it off and saving my bacon at the same time.


There were a few glitches. We had some trouble with the video camera, which kept turning itself off every 10 minutes, despite trying every setting we could think of. Halfway through the second show, the lights in the room started randomly turning on and off. I looked up, said, “All we need now is the disco ball!” and soldiered on. But we were lucky here, with access to the kitchen, and we were able to bake the pie most of the way so people could get a look at it:


After we gave away a bunch of prizes, the questions started.

It was just prior to the holidays, and apparently half of Ohio’s population digs out the family recipe for Nut Roll around that time. We had lots of questions about how to keep the sides from blowing out (too much moisture in the filling creates steam, which expands and causes the sides to tear).

Frank fielded a bunch of chocolate and pastry questions, and I had a bunch of all-around queries to answer. Some folks brought their copies of our cookbooks for me to sign, even.

After the last question was answered, we packed up,


cleaned up, and crashed, since we had an early start the next morning: on to Akron, and the Firestone Country Club.


Wow. What a beautiful place.


Tiger Woods won here this summer. Yes, I know, but at the time it wasn’t controversial. We made friends with the kitchen staff, got done gaping over such things as the beautiful restrooms, and set ourselves up.

The people came in,


filled the room, and kept on coming. And coming. Tonya had to wear the monster strand of prize tickets to keep up with the line.


We added every chair the room would hold, until the crowd was standing room only: 392 people. We even rolled out our hard-shell plastic cases for people to sit on. Apparently some people who’d seen us the day before either put the word out to come and see, or came for the show they’d missed.

The evening class was almost as full: one of the early class attendees was a culinary school instructor, and she came back with her entire class for the evening.

Let me say this. When 300-plus people are watching you make food that may or may not have a chance to be cooked (we are, after all, assembling food in hotel function and ballrooms, not kitchens), they get anxious. Very anxious.


Tonight when I threw a very small handful of pie dough scraps in the trash, the whole front row collectively gasped. They WANTED that raw dough. So you can imagine what they thought of the idea of me sending an entire, beautifully decorated pie away; it was more than they could bear. But we only carry the one pie plate with us, and I would need it for the demonstrations in Pennsylvania.

Knowing we had a long drive to Pittsburgh, we were pretty sure we wouldn’t be around to bake the apple pie. But I also knew that no way was this crowd going to let me pitch the pie I’d just assembled. I’d bought some foil pie pans on our grocery stockup, and thought I’d try to slide the raw, filled pie from one pan into the other. No soap.

So I flipped it over into one metal pan,


then flipped it back into another one. Despite all good sense and reason, it worked.


Once the laughter and applause died down, someone in the audience called out, “What kind of pie is that?”

I said, “It’s somersault pie.”

Now that it was in a pan I could leave behind, we gave it to the hotel staff to bake and enjoy.

After the show was over we cleaned and packed again, and piled into the van for the drive to the next venue. This took a bit longer, since we were down to a 3-person crew; David Vaughan had other stops to make, and we hadn’t yet caught up to Amy Roy, who was joining up with us in Pittsburgh, where we were going to man a 10’ x 20’ booth at Good Taste! Pittsburgh. The Ace of Cakes was going to be there.

Frank took the wheel and got us safely to Cranberry, which Tonya (who was fighting the mother of all head colds) and I (a bit pooped by then) greatly appreciated. We had to be at the convention center at 8 a.m. to set up the booth, and then we’d be “on” all day, from 9 to 5. I’d be doing demos, either in the booth or at a smaller stage down the aisle. When it wasn’t pie time, I demonstrated cookie decorating techniques, which turned out to be a serious draw.


Here’s what Amy had to say about the day:


“As the ‘4th member’ of this traveling road show, joining the roadies halfway through – I have to say the crew was already working like a ‘well-oiled machine’ when I joined up!!! Susan wasn’t kidding when she said Good Taste Pittsburgh was PACKED!!
“Show organizers estimated 6,000 or so attendees. After seeing the crowds and speaking with other exhibitors, I think the crowd could have reached 10,000.

“It was great – Susan was a hit with the cookie decorating, and her pie demos were always full.


“My favorite part of the day was when a woman came up to us, and sincerely asked why she should use KAF. ‘I always use Pillsbury’s Best,’ she says… I put on BOTH my selling shoes and went to work. After a fantastic conversation with her, she and her friend were convinced, and both left with a bag of KAF all-purpose to give it a try. I love that!! :)”

After a full day, we broke down the booth, gave away as much as we could to minimize shipping things back, and staggered into the hotel restaurant. One more show to go, in Cranberry township. The audience was once again full of avid bakers, including an elderly gentleman who also went to the Culinary Institute of America (as did I), and a Vermont expat who quizzed us on the names of our hometowns, testing to see if we were the real thing. We passed. Two people came with loaves of bread they’d baked, for us to critique!

When our last class was over and final question answered, we knew we had to celebrate our bonding and our week with temporary tattoos from the Rock and Roll Hall of Fame.


Soon, it all begins again, when Frank and I team up with Liz Fairley from our merchandising team and Kerry Pollner from the Baker’s Store and Life Skills program, and we head to Georgia. We’ll be spreading the word all around the Atlanta area from January 27-30.

The locations? Athens on the 27th, Norcross on the 28th, Marietta on the 29th, and Peachtree City on the 30th. Our other demo weeks are in the Salt Lake City, Utah area from February 17-20, taught by Baking Education Center instructor Jess Meyers; and Southern California, March 10-13, taught by her BEC cohort Robyn Sargent.

If you’re within reach of any of these places, we surely hope you’ll come on out and see us. The shows are free, fun, and nobody leaves empty-handed!

Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.


  1. Mom24@4evermom

    Really fun. I wish I had known. Maybe someday you’ll come to Columbus. Pretty please?

    So…why is KAF better than Pillsbury or even generic flours? Convince me.

    Also, if I’m just getting started with KAF what sorts of products would you recommend?

    All flour is not created equal. King Arthur Flour is subject to the most precise specifications in the milling industry, and the resulting purity and consistent performance has made it the trusted flour of baking enthusiasts and professionals for over 200 years. We put that care into our products because we believe you deserve exceptional results, every time you bake.

    Precise flour specifications
    Our flours begin with the highest grade of wheat, selected especially for its baking properties. Our careful milling – which in any given type of flour allows a variance of only .2% (two-tenths of a percent) in protein content and .02% (two-hundredths of a percent) in ash content – results in consistent performance from bag to bag, year to year. And we never add any benzoyl peroxide, chlorine dioxide, potassium bromate, or other unnecessary chemicals to our flour. Because of the wheat we select and the way we mill it, our flour needs no artificial enhancements. The difference shows in the unmatched texture, taste, and volume of everything you bake. Breads rise higher, cakes are moister, and piecrust is more tender.

    Careful milling
    Our white flours are milled from the innermost heart of the wheat berry, avoiding the dark mineral particles near the bran (outer layer of the wheat kernel) and germ. The heart of the berry contains the lightest color and the richest, gluten-producing protein.

    Some flour producers mill closer to the bran so they can get more flour out of a bushel of wheat. Then they bleach the flour to eliminate the darker flecks of bran left in their flour, giving it the appearance of pure white flour. Yet bran left in white flour affects baking performance because its hard, sharp edges cut through gluten strands, making it more difficult to develop good structure in your baked goods.

    By avoiding the outer layers of the wheat berry, we both ensure there are no particles of bran to reduce the rising performance of our white flours, and eliminate the need to bleach the flour to mask darker flecks.

    Protein content
    Protein content refers to the ability of flour to produce gluten, the elastic component of a dough that can capture and hold carbon dioxide; higher protein levels are better for yeast breads, lower protein levels are better for tender cakes and pastries.

    The quality and consistency of the protein in flour is as or more important than the wheat’s raw protein content. It is what enables us to assure bakers that our flour will perform the same way today as it did a generation ago, the same in the spring as it does in fall, from season to season and year to year – so your results will always be the same. For serious bakers, that promise means a lot.

    Low ash content
    Ash is simply an indirect measure of how much bran is in the flour. A higher ash content means more bran. Because bran darkens flour and interferes with the formation of gluten in developing dough, we make sure our white flours have a low ash content.

    No unnecessary chemicals
    We believe it’s best to offer pure, natural flour free of unnecessary chemicals that may be hazardous to your health. In particular, we avoid adding any bleaching chemicals – such as benzoyl peroxide, commonly found in acne treatment products – as well as potassium bromate, a suspected carcinogen banned in Europe in California.

    If you are just getting started with baking, I would recommend King Arthur All-Purpose Flour, our 100% Organic White Whole Wheat flour (my favorite flour), and a good yeast like SAF Red instant yeast. Be sure to check our web here for how to measure flour and check out the hundreds of recipes on our web site. Remember to have fun! Mary @ KAF

  2. Trisha

    Thanks for the inside look at what goes into the demo sessions. I attended one in New Jersey 6 or 7 (or 8?) years ago, and it revolutionized my bread baking. Thank you, King Arthur Flour!!!!!

  3. Shara

    Do you ever make your way to the midwest, say Kansas or Oklahoma?! We do occasionally. We try to hit as much of the country as possible, so sometimes it is long time between visits. Mary@ KAF

  4. Candy

    When will you do something in NH? I think we were in Manchester last year so it may take us a while to get there. Mary @ KAF

  5. HMB

    Went to your demos in South San Francisco last year, and they were well worth it. Even though I am an experienced baker and didn’t learn anything new, the presentations were excellent and thoroughly enjoyable — informative and well-paced. I can’t wait to see you in my area again!

  6. Becca

    What an interesting post! You guys put a lot of work into these programs, but they are so helpful. My mom and I attended the demonstration in San Antonio and had a fabulous time. Thank you for bringing your expertise to those of us not within driving distance of Vermont!

  7. Beth @ 990 Square

    I love Love LOVE this post! So great to see you guys on the road! I hope you come to the DC/Baltimore area someday!

    I always advocate KAF AP to anyone who will listen. People always complain because it costs slightly more, but there is no comparison on the final product!

  8. Maggie

    Wow! I’m thrilled to hear you’ll be coming out to Salt Lake City! It sounds like a blast and I’m looking forward to attending one of your demos. See you, or I should say see Jess, in February!
    Thanks for sharing your trip and giving a glimpse of what your road trips to connect with your bakers are like.

  9. Angela

    I was at the Independence Baking Demo for the afternoon and evening sessions and they were wonderful! I learned so much from the demos, and even though I had to sneak out of the afternoon session half way through (if only lunch hours were longer!) I still had a great time. I would highly recommend going to these if KAF is coming to your town!

    Thanks for coming to see us, Angela! We really had a great time in Ohio. Susan

  10. Heather

    I lived in Cleveland for 5 years, all the time HOPING you’d visit there! But you waited until after I moved to Spokane WA! I plan on being here for years to come, but would love if you’d head this way — it is a beautiful part of the country with lots of bakers!

  11. FRAN S.

    I have been to several of your live classes here in south eastern PA. They are always awesome!! I always learn something and have never left empty handed. I found myself buying items from the catalog, like the dough wisk, that I had previously considered but seeing them in action sealed the deal. I keep a look out for the next time you are in our area and always plan to attend. Keep up the great work.

  12. Ricardo Neves Gonzalez - Petrópolis, R.J., Brazil

    It´s always a nice task, we bakers have in our minds. To share with folks what we´d learned about breads, yeasts, cakes.
    Here in Brazil me and my wife we teach breads and cake´s classes to the people interested in learn skills about that worlds.

    We have a dream in our minds we hope to realize in future. We will project and shape an artisan bread bakery on modules, the way we could
    put this bakery inside a truck cargo and hit the road all over Brazil´s inlands highways to share our skills with folks, communities, indigen people, teaching how to bake new breads from all the world´s corners and learning and rescuing the old manner to bake breads, lots of farm breads with them!!

    I hope it could be a real task to me, in future.

    I want send u our best wishes to all KAF´s crew and hope this kind of experiences must follow for years and years….!!
    You always doing the BEST!!! I hope your dream comes true. Mary

  13. Denise(OH)

    Thanks so much for the “behind-the-scenes” view of your traveling classes. I attended one in Dayton, OH a few years ago and it was fabulous!! I learned so much and even won a “Knead to be loaved” apron, which I still wear to this day!!

    I too, keep a look out to see if you’ll be anywhere close. There’s always something new to learn. I know I probably never would have tried many of the things I have – some successes, some failures (my fault) – if it weren’t for your wonderful recipes, books, blog, employee-owners and of course, products!! 🙂

  14. Heike Sellers

    I already have you in my calendar for your Norcross shows and am really looking forward to it. That will be one fun filled day!

    We’re looking forward to seeing you, too! Susan

  15. Angela

    Ahhh that looks like so much fun! I really wanted to go to your show in Austin but I came down with the flu the day before and wasn’t up for a 5 hour car trip. The Cake Emporium really reminds me of this place just north of Dallas called The Cake Carousel. I jumped up and down when I visited. They’ve got a whole room dedicated to chocolate molds.

    I know the feeling. I had a hard time keeping my shopping spree down to what I could carry/fit in my suitcase! Susan

  16. Amanda

    Argh! Salt Lake is just a state away from me, but the timing won’t work. *sniff* I’m back to hoping you’ll head out to CO and in the meantime wondering if/when I could swing a trip to Vermont.

    Thanks for the post, even if it did make me jealous of all the lucky attendees!

  17. Danielle S

    I love the behind the scenes view! And now I’m really excited to the roadshow when it hits California in March!

    The classes are a great time, Danielle. Bring a friend! Susan

  18. Marcia

    See you in PTC the last Saturday of this month. I’ve invited several including a few who there there in town. One is going to your Friday sessions.

  19. Joni M

    Please oh please come to St. Louis…I was on vacation last year and caught a show in Phoenix–talk about the hi-light of the trip! Anyway, please come to this area soon!

  20. Marianna

    It looks like a great time is had by all!! I have been wanting to go to one of your classes but the last two times you came to Long Island, I was unable to attend. I am determined to come the next time you make a visit. I seriously believe I NEED to come up to Vermont and visit YOUR hometown. I think a stay at a nice B&B and a few baking classes would be good for my soul! 🙂

  21. Linda

    Wow, I can’t believe you’re coming to Athens, GA. I’ve traveled to two of your demos in other nearby locations many years ago and it will be great to have you close to home! This fall we took my dream trip to New England and stayed in White River Junction so I could visit your store early in the morning and enjoy pastry and coffee. It was fantastic! See you soon!

  22. Janene

    Please come to Missouri! The show looks incredible!

    BTW I tell everyone I know that KAF flour is the best, won’t use anything else!

    Thanks so much for spreading the good word, Janene – PJH

  23. Aulani

    ok….I see that you will get as far as Southern California in March. Don’t you think you should swim just a little and visit us here in sunny Hawaii??? The local people here LOVE to bake and we must be dedicated KAF users since the flour is almost $7.00 – $10.00 for each 5lb bag!! No wonder I wait for the FREE SHIPPING specials! Seriously, we would love to have you and will volunteer to give surf lessons between demos…or at least a few minutes on the beach. Just say the word and we will start shaking those ti leaves to drum up a crowd!!

    It’s my lifelong dream to go to Hawaii – considering how far away I am I doubt I’ll ever make it, but go ahead and shake those ti leaves, Aulani – you never know what’ll happen! PJH

  24. Brenda

    Last time I was at my brother’s in NH, finally got a chance to check out the store (where I did the bulk of my Christmas shopping) and hoped to get in some classes. That was a kid’s baking camp week, and a 2-day pizza class which sounded great but for the fact that I had to leave the morning of the second day; SOB! Maybe next time…

  25. Sarah

    Thanks for sharing- the only thing more fun than reading about the experience would be attending! Here’s another request for a Colorado show- here on the Western Slope, we’ve got an abundance of small organic farms…a natural fit for bakers…I’m imagining our local apples and peaches for your pie demo & homemade jam on wonderful KAF bread. Please keep us in mind for a destination!

    Sarah: I’ve got family in Evergreen, so they wouldn’t have to ask me twice! Susan

  26. Joey D

    We’re all looking forward to seeing you out here in Sunny So. Cal. in a few weeks. =) Safe journeys to the gang.

  27. Jeanne Rozman

    Is there a possibility of your coming to the Jackson, Mississippi
    area? I had never heard of King Arthur Flour before; it’s great. I
    learned something about yeast today too. Instant is not the same
    as fast rising and I will buy some of your SAF Red Instant Yeast.

    I used it years ago and wish I had stayed with it.

    I love your website and the assistance of your staff via phone
    or email. Thanks so much.
    We are pleased you have found our flour. I will pass along your desire that we visit your area to our traveling Demo Team. Joan D @ bakershotline

  28. Sherry Moran

    I attended one of your demos in Dallas years ago and loved it! Will you be back in the Dallas area anytime in the near future?
    Unfortunately, not this year. We’ll be in Georgia, Utah and Southern California in the next few months. Click here to see the schedule and locations of our baking tour. Molly @ KAF

  29. Charice

    I’m adding another plug for a Colorado trip. I’m a big fan of your blogs and recipes and would love to attend one of your demos. You could plan a side-trip to one of our hot springs 😉

  30. Sue E. Conrad

    My husband and I attended one of your demos in the St. Petersburg, FL area back in the 1990s. Any chance of returning to Florida any time soon…….pretty please with sugar on it??!!?!!

    Thanks for your invitation to visit sunny Florida. Our upcoming demos include Georgia in January, Utah in February and southern California in March. We’ll add your invite to our customer observations file – in the meantime our shorts and flip flops are packed! Irene @ KAF

  31. Cyn

    Oh, I do hope you will make a trip to the Midwest (as indicated by others)! How about Kansas City? (“Kansas City, here I come…!”) Or, Wichita? Either place, you’d have a great draw from Kansas and surrounding states. Thanks for such an interesting description of these trade shows and demos! I think many of us aren’t aware of just all the work behind the scenes, plus attempting to get some much-needed rest on the road.

  32. Jeanine

    Please keep the Pacific Northwest in mind too, we’d love to host you in the Seattle, Portland or Spokane area. Thanks for posting the behind the scenes look, it’s interesting to read about your experiences.

  33. Nancy Martin

    I attended your seminar in Norcross GA on 1-28-10 and loved it. Wish I coulda gone to the nite seminar. I really enjoyed all of you and the effort you put into it to make the event fun and enjoyable. I now have the guts to tackle baking, Susan made it look so easy. Frank was soo nice to answer my question before they got started. I would love to visit your area in Vermont one day and go to see Susans’ place.
    The gift card gave me a foundation to start my collection of gadgets and pails to store my flour and get started. Thanks again for the wonderful time!!!

  34. Barbara Landis

    Regardless of your having been to Lancaster, PA, twice before, you are LONG overdue in your return visit. Now, several years later, people who were there STILL comment on the excellence of the information, the quality of the offering and it TOTALLY being worth taking time off work to attend.
    Loved the photos behind the scene.We will certainly consider holding a class in your location. Please keep an eye on the listing posted under Baking Education and then Baking Demos. Joan D@bakershotline

  35. Jessica

    And when shall we expect another return visit for the “Fantastic Four” to the Florida area? I’d be happy to be a host! 🙂 Jessica Raia-Long
    The NoHo Bistro

    Hi, Jess! My dream would be to come to Florida, oh, around March, when I’m normally axle-deep in mud! Susan
    We will certainly consider holding a class in your location. Please keep an eye on the listing posted under Baking Education and then Baking Demos.
    Joan D@bakershotline

  36. Donna Swartz

    Any plans to come to Scottsdale, AZ or anywhere in the Phoenix metro area this year? Winters are beautiful here!Sorry we will not be there this year-maybe next year? Maybe. Joan D@bakershotline

  37. Nelle Wheeler

    I was not aware that you had been in Georgia in January…or I would have made every effort to be there…however, I was really snowed in…but would have still tried. I attended a show in Peachtree City a few years back and learned alot about bread. From then on to now I bake GOOD bread. I live 100 miles from where you held the demonstration.
    Sorry you missed us but glad you learned a lot when you did attend. Joan D Bakershotline

  38. Lola LB

    Any chance you’ll come to Baltimore/Washington DC? Pretty please with sugar on top?
    We were there a few years ago so it may be awhile before we can return. Jaon@bakershotline

  39. Donna

    I echo the feelings of an earlier poster. Please, please make a trip to the DC/Baltimore general area! If you don’t want to deal with “the city” why not a smaller city reachable by one or more interstates?

    I am a fervent believer in King Arthur flour(s) and have been using them (and promoting them) for decades . . . ever since I lived in New England. I’d truly love to see your road show somewhere nearby.

    Front Royal, VA
    We will certainly consider holding a class in your location. Please keep an eye on the listing posted under Baking Education and then Baking Demos. Joan D@bakershotline

  40. Colleen Rice

    Please, please, come to the Big Island of Hawaii! We have loads of
    people, chefs and nonprofessioal alike that would LOVE to have
    your demos! Our stores carry some KAF and we order the rest on
    line. We can help with arrangementss!!! Aloha and Mahalo,
    Colleen Rice
    I know we would all love to come there but I am not sure if you will be seeing us. But then again you never know. Keep an eye on our schedule. Joan D bakershotline

  41. Pamela

    When in March will you be in Southern California and where. Do you have a schedule posted somewhere?

    Hi Pam: March 10-13. Here’s the schedule. Hope you can come! PJH

  42. Judith Leventon

    When will you be in the Philadelphia area and where do you post your itinerary?
    I just love KA flour and every other product I’ve tried is of the highest quality.
    We will certainly consider holding a class in your location. Please keep an eye on the listing posted under Baking Education and then Baking Demos. The next posting will be late next summer. Joan D@bakershotline

  43. Mary Booker

    Are there any plans for the team to bring a baking class to Virginia? I once attended a class in Richmond, Va. and had such a good time. Now I live in a rural area of Va., but I would travel as much as 50-100 miles to attend another class.
    What about coming to Richmond again or even to Newport News or Norfolk,Va.?
    Please————–and Thank you!

    Hi Mary – The education team is currently developing next year’s schedule, but it’s not set yet. Please visit our Traveling Baking Demo page to see the current schedule, then bookmark it so you can check again once next year’s schedule is finalized. Thanks for your interest in the classes – PJH

  44. Maxine

    I gave my sister a class at KA for Christmas, so we traveled to Norwich for a bread class. I’ve now learned that I created a baking monster. Best present I ever gave her – priceless.

    If you make a trip south to New Orleans (Feb. 9th posting), stop by the Baltimore, D.C. area. We probably have more snow than Norwich, Vermont right now, so you might plan on a trip when the weather is warmer.

    What bread goes with steamed crabs?

    You definitely have more snow than us, Maxine, since we have 0″ on the ground… I believe steamed crabs are served with a crusty Italian or French bread. But, since I’ve never had steamed crabs, I have no personal experience there. Readers? PJH

    Maxine: We used to steam crabs at my grandmother’s after catching them off her dock on Maryland’s Eastern shore. Since there’s usually melted butter for dipping, a nice, soft dinner roll is usually a good idea for catching all the good juices mingled with the butter. And maybe a little hot sauce, if you’re in the mood…Susan

  45. chris mergener

    Hi, I just read this wonderful post on your ‘behind the scenes’ of your tour. This was so interesting and I love the pictures, especially of Janis Joplin’s car!!
    Like many of the other people that have posted their comments, I wish you could come to Michigan!! I know there would be a sell out crowd. I have been using King Author flour for as long as it has been available in our area and I love it! It truly does make a big difference in baking. I am not one to make a big deal about a product but I do with this one.
    Thanks for sharing the pictures and PLEASE come to Michigan.

    Hi Chris – Thanks for your enthusiasm! Please visit our Traveling Baking Demo page to see the current schedule, then bookmark it so you can check again once next year’s schedule is finalized. Maybe Michigan will be a 2011 destination… – PJH

  46. Freida Smith

    Hopefully, you will come way out to the NW – Seattle area one of these days. I’m a grandmother but didn’t do my own bread until the special artisan breads hit $5-6 a loaf and I got out my bread machine (only to do the kneading) and started in. I’ve purchased a lot of your goods and made some of your recipes but would love to see one of your demos!

    Hi Freida – The education team is currently developing next year’s schedule. Please visit our Traveling Baking Demo page to see the current schedule, then bookmark it so you can check again once next year’s schedule is finalized. Seattle’s a great “foodie” area, so it would probably be a good destination. And – thanks for taking up bread-baking again, and carrying forward a great tradition… – PJH

  47. MarjorieJohnson

    Any plans to come to Minnesota in 2010? I certainly hope so.

    Sorry, no Minnesota in 2010, Marjorie, but please visit our Traveling Baking Demo page and bookmark it so you can check again once next year’s schedule is finalized. Thanks for your interest in the classes – PJH

  48. Kathy

    I have used White Lily Flour (Dixie Lily before) for years. We live in Texas, now, and can not purchase it here. (When ever I get to go to Mississippi I go to the grocery store and buy as much as I can bring back). I can however purchase King Arthur Flour. My son is a great pie and cake baker, he has used KAF and recommended it to me. I bake cookies, biscuits, cakes and some bread. I read your comments on the difference between most flours and KAF but can you tell me what the difference is between KAF & White Lily Flour? I can tell you that the difference between Gold Metal, Pillsbury & WL is like night & day. So can you convince me to switch to KAF? Thank you

    Kathy, you may be used to a bleached, low-protein flour, which is what White Lily traditionally was. I’m surprised it’s not available in Texas – they were bought out by a Texas company, although they might have been sold again since then. We don’t care for bleach in our flour; it just doesn’t sound appetizing, pouring powdered bleach into the flour, then bagging it up. The guys at the mill have to wear masks and full-body suits when adding the bleach – yuck! So we don’t add bleach to our flour. But I think you might really enjoy our King Arthur Unbleached Cake Flour Blend, which is a lower-protein flour perfect for cake, biscuits, and pastry. I believe we sell it at HEB in Texas – are you near any of those stores? Give it a try – tasting is believing! PJH

  49. Charline Villandry

    I’ll be looking for a demo in Las Vegas, I read every word and saw every picture. Loved the Rock and Roll Hall of Fame. My husband was a R&R singer and always wanted to go there. I only use KAF for all my baking needs and I love your web site and recipes. Thank you !!!!!

    Thanks, Charline – we’re in Salt Lake City this week, but that’s as close as we get to you this year… PJH

  50. Phyllis Tompkins

    On your way to the Big Island of Hawai’i, stop in Washington State!


    That’s vote #2 for Washington state, Phyllis – thanks for chiming in! PJH

  51. Eileen

    When will you be coming to Massachusetts? Haven’t seen KAF here in quite a few years. REALLY wish this trip is on the next agenda!

    I think we were there (western Mass.) last year, Eileen. But check our Traveling Baking Demo schedule next fall for our new schedule; you never know! Plus, you’re only about 2 hours from us, probably – come on up for a class at our Baking Education Center sometime! PJH

  52. Louise

    King Arthur employee owned business reflects the quality & high standards that go hand in hand with any business that is owned & operated by it’s trustees. Keep up the high standards & great quality.
    From some of the comments posted before me, if you were to schedule a road trip to the Columbus, Cincinnati, Louisville and Indianapolis area, I think you would have the same kind of audience trun out as you did in Pittsburg, Cleveland & all the other locations that you’ve been. You would make many bakers very happy if you considered a road trip to southern OH, IN & KY.
    I”m a transplant from New England. I have purchased your flour for years couldn’t find the same high quality flour when we moved to Indiana in the 1970’s, although, Ceresota unbleached white flour came close. Now I have no problem finding your high quality flours at all my grocery stores, large & small.
    The novice baker should take heed to those of us who highly recommend SAF yeast, the superb quality of bread that this yeast provides cannot be reproduced by any other yeast. So give it a try, it can’t hurt:)

    Louise, I’ve alerted our baking demo folks to read the comments here; maybe they’ll take you up on that suggestion! they’re developing next year’s schedule now… Thanks for your input. PJH

  53. Kaye Humpherys

    Will you be in the San Francisco Bay Area? I actually live in Livermore, about 30 miles from San Francisco but would love to see some of your demonstrations.


    Not this year, Kaye – we’re down in San Diego/Anaheim area in March. But check back next year – we’re developing the schedule now, and it’ll be posted late summer… PJH

  54. Eloyse

    Looking forward to your demonstrations in Minnesota. Please come next year.

    Thanks for putting your vote in for the Land of 10,000 Lakes, Eloyse- PJH

  55. Robin Rosner

    As one of the evening attendees in Cleveland, I just want to say thanks for coming. In spite of the rude and immature behavior of some people running down the aisle to get front row seats when I was one of the first 3 people to be in line, there were other nice people there. The demo was great, and although I didn’t win any of the prizes, I did become a KAF fan. The very fact that you are a US company, with devoted employees, and I know I am supporting all of you, is reason enough.

    I’d never heard of that cake place you guys visited…and I think you talked of visiting a bakery…but you didn’t mention that…surely it wasn’t the bakery counter at the grocery store?

    Thanks again for coming.

    We weren’t lucky enough to get to any actual bakeries (time is pretty tight between classes); Tapp’s was the only excursion we were able to manage, and that only because we weren’t scheduled to teach that day. The only baked goods (beside the hallowed TastyKakes I picked up) we laid eyes on were the neon-colored bakery case stuff at the grocery store. But Al Tapp tells me he supplies most of the bakeries in the area; might be worth paying him a visit and bending his ear! Susan

  56. Carol P. Jones

    Have you considered making some dvd’s of your demonstrations? That would be wonderful.
    Thanks – one happy customer.

    Carol, we’re actually considering not a DVD, but an online video. Stay tuned – literally! PJH

  57. ruby whalen

    Have you ever considered coming to the Naples Florida area. My sister lives in Lansing Michigan and has been to one of your demonstrations . could not say enough about the demo. Please consider our area in the future, or anywhere in the florida area. I would love to come.
    I’ll mention that you’d like to see us in your area to the Baking Demo people. We love our Floridian fellow bakers! Molly @ KAF

  58. Maryanne Greska

    I make a trip each fall to my sister’s home in Hartland, Vermont and we always make time to visit your store and stock up on your great products. I must say, I love the Mudslide cookies and the scones. Keep up the great work, I love your store!

    I’m from Crofton Maryland and work at Fort Meade’s dental clinic and I keep all the ladies interested in your latest catalogs! Love to see you in our area in the future for a demo.
    Hartland’s a great town! I’ll mention that you’d like to see us in Maryland to the Baking Demo team. Molly @ KAF

  59. Julia Riley I would love to attend one of your classes….Have always wanted to take classes at your bakery but it is a bit far………..wish you had had them when I lived in Rhode Island.
    When I first moved to N.C. I had to drive eighty miles one way just to by KA Flour but now the local Walmart sells it….thank goodness!! I use to put in request to the other grocery stores to start selling it.
    Would you be comming to Eastern N.C. in the near future? I did attend one of your classes a few years when you had accidently booked them in Greenville N.C. instead of Greenville S.C. I loved it but it made me hungry for more. I do get the catalogue and really enjoy it…. keep up the good work.
    I’ll let the Baking Demo team you’d like to see them in Eastern North Caroline soon! Molly @ KAF

  60. Nanette

    I so wish you would make it to the Sarasota, Florida area…perfect location for your high-end products!
    I will let the folks who plan where we go know of your interest in coming to your area. Joan D @bakershotline

  61. Alice Moriarty

    Help! I’m a recently diagnosed diabetic. Wheat flour (whether whole or white) causes blood sugar to surge. Rye is fine BUT rye bread (I love it!) is not so wonderful without a bit of wheat flour. Any ideas on how to make a nice loaf without using wheat flour? I see that Julia Riley in the post just before mine, asked when you’ll be in East North Carolina – I’d like to know if you will be coming to West North Carolina. I’d love to come to one of your demonstrations.
    I am sorry to hear about your reacent diagnosed health problem. You may be able to find a 100 rye bread recipe by doing a web search as we do not have one for you. I will pass along your suggestion that we go to East North Carolins sometime in the future. Joan D @bakershotline

  62. Sharon

    I’ve been to several demos over the years (I even met Susan at the one in Princeton NJ, I think) and have tried to absorb all the info you put out there. The different flours you sell are fairly self-explanatory, but I’m stumped about your new unbleached cake flour. How is is different from your Mellow-Pastry Blend? I may have just a touch of space in my pantry for another 5# – along with the sixty or so pounds of flour I already have! (and I do use it up, really) The unbleached cake flour is blened with cornstrach. Mary@ KAF

  63. Katie Largent

    Sometime in the last month or two, you published an article about whole-wheat flours and the differences between the “brown” whole-wheat flour and the “white” whole-wheat flour, including the difference in taste. I absolutely can’t find the article now. I would like to show it to my husband, who is the proud owner of a bread machine (Santa was so nice to him!), so he can make whole-wheat bread that will taste a little better to my taste buds. Can you please find that article for me?

    Many thanks.

    Katie – Was it the Crunchy Seed Braid? Or maybe the No-Knead 100% Honey Whole Wheat Bread? PJH

  64. abdullah

    When will the road show tour come to the state of Delaware. We won’t make Delaware in our spring tour. The fall tour hasn’t been finalized yet. possibly then. Mary@ KAF

  65. grannyedwards

    Adding my voice to those who are inviting you to visit in eastern North Carolina! Many of us have made the pilgrimage to Vermont, and would love to introduce you to our part of the world.

    See you in October (not September like the song!) in Asheville, Charlotte, Greensboro and Cary. Please check back mid summer on our web site for exact details. Happy Baking! Irene @ KAF


Post a comment

Your email address will not be published. Required fields are marked *